One 15-1/2-oz. can black beans (preferably low-sodium), drained and rinsed

2 Tbs. coarsely chopped fresh cilantro; more for garnish

1-1/2 Tbs. fresh lime juice

2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)

Fine sea salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.